Name: Rasta Pasta
Prep time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb. penne pasta; 3 boneless skinless chicken breasts (about 1 1/2 lb.); 2 tbsp. jerk seasoning, divided; Kosher salt; 2 tbsp. extra-virgin olive oil, divided; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 orange bell pepper, sliced; 1/3 c. sliced green onions, plus more for garnish; 3 cloves garlic, minced; 1/2 c. low-sodium chicken broth; 3/4 c. heavy cream; 1/2 c. freshly grated Parmesan, plus more for garnish

Step 1Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

Step 2Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.

Step 3Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.

Step 4Garnish with green onions and more Parmesan and serve.

Rasta Pasta

Ingredients

Directions

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